by Isabelle Esteves

Created on: August 05, 2008   Last Updated: January 02, 2012

Canned salmon is an easy way to add nutrient rich seafood to your diet. It is low in fat and high in Omega 3 fatty acids. When I was a child, my mother would make a delicious canned salmon dish for our dinner on Fridays during Lent. It is funny really, we didn't eat much tuna but creamed salmon was something that we were very familiar with. This recipe will serve 4.

2 7oz. can of pink salmon drained

White sauce or Bechamel Sauce as my mother (who is French) calls it

4 Tablespoons flour

4 Tablespoons butter (no substitutions)

2 cup whole milk (you can use 2% but whole is better)

Salt and pepper to taste

Place a small fry pan over medium heat and melt the butter. Add the flour slowly to make a paste. Add the milk very slowly and then bring it right up to a boil. Take off of the heat, add the salmon and the salt and pepper. Make sure that the lumps of salmon have been broken into small pieces. Put it back on low heat for a minute or two and allow the sauce to thicken.

Toast eight pieces of really good bread, we like wheat but any type that you like is fine. If you are very hungry, thick slices will be best. Butter the toast and place two on each plate. Pour the salmon and sauce over the toast. Cut into bite size pieces and enjoy. A side salad is a nice addition or steamed asparagus. This can easily be doubled and it is decadently delicious served over garlic mashed potatoes instead of the toast. Adding a vegetable to the white sauce is also a good way to make this extra nutritious, broccoli would be a pretty and delicious addition.

If you are serving this during Lent, then maybe skip dessert, otherwise a nice comfort food like chocolate pudding is the perfect ending.

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